… and sspicy

I’ve been watching a lot of Food Network and the greens in this dish are inspired from an episode of Chuck Hughes show called “Chuck’s Day Off”. I prepped the whole button mushrooms, beets and brussel sprouts in the oven at 375C for ~35-40 min seasoned with salt, smoky merken chilli powder, brown sugar and…

Wooo! Long time no see and here’s a welcome back with something new! Loosely based on a recipe and whatever I had in the fridge, I present to you, Canadian bear stew with assorted veggies…specifically carrot, beet, celery, mushroom, potato, and onion. 3hrs into it, it was still basically a big pot of boiling water that…

I improvised a stew using orzo, chickpeas, adzuki beans, portobello mushroom, sweet potato and bulgur. Adzuki beans are really good for you – they’re really high in protein, fiber, iron and a couple of other minerals. Its primarily of Japanese origin and the basis of red bean paste used in east Asian food. I started off…

I tried cooking chayote for the first time! Its from the gourd family and a good source of vitamin C. Its shaped like a pear with a wrinkly folded bottom and it was really interesting to cook with. When its raw, it has the texture and taste similar to green apple – its crisp and really…

Every time I go to the grocery store I try to pick up a new fruit or vegetable I haven’t tried before. This time around, I picked up a rutabaga! Its a root vegetable also known as a Swedish turnip or yellow turnip. Its history is interesting, it was discovered growing wild in Sweden and its…

Welp, it’s been awhile since my co-author and I have posted anything, so I think I’ll start the ball rolling again with a classic bowl of stir fried veggies (baby bok choi, eggplant, red pepper, and mushrooms), but this time in avocado oil! mmmmm fancy! Then we had a side of makerel, and lightly fried…

While my co-chef demonstrates the impressive nature of her organic salad and intricate baking, I prefer to display the unique cuisine of the scavenger (ie. call upon the Chuckoon). Voila! Pan fried (no oil) mushrooms, zucchinis, red/yellow peppers topped with 3 fried eggs (yes…3) and some random pork ribs I found in the fridge. All…

A simple salad entirely from the garden – mesclun leaves with radish, cherry tomatoes and red/green bell peppers. The dressing was olive oil, white wine vinegar and lime juice. The main was a roasted butternut and hubbard squash lasagna with kale, onion and mushrooms in bechamel sauce. I ate the two paired with a nice…

Had to have another round of yummy yummy grilled pork belly wrapped in lettuce and flavoured with soy bean paste :D. This time with a side of 오이지 무침 (oh ee gee moo cheem). The website is in Korean, but you can probably make it based on the pictures and Google translate the ingredients. Don’t…

Ok, so it’s quite literally all veggies and no preparation aside from chopping…which I keep to a minimum, hence the large, uneven pieces =P So without further ado, I present a yellow pepper, orange pepper, and cucumber medley with a side of carrots and cherry tomatoes, and eau du melon (fancy shmancy speak for watermelon)…